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Salisbury Steak

Ingredients

  • 2-3 lb. Round Steak, cut into large pieces
  • Himalayan Salt and Black Pepper
  • 2 tbsp. Beef Tallow, Bacon Grease, or Olive Oil
  • 1 medium Onion, large slices
  • 4 Garlic Cloves, crushed
  • 2 tbsp. Balsamic Vinegar
  • 1 tbsp. Apple Cider Vinegar
  • 1 can Organic Diced Tomatoes
  • 1 small can Organic Tomato Paste
  • *Optional: Green or Black olives and Pepperoncini

Instructions

  • In a Dutch Oven melt the oil.
  • Salt and pepper the round steak and cut into 4 oz. pieces.
  • Cook the round steak on each side for about 2-3 minutes per side.
  • Remove the round steak from the Dutch Oven.
  • Add the onions and garlic to the Dutch Oven and sauté.
  • Add the apple cider vinegar and balsamic to the Dutch Oven.
  • Add the tomatoes and tomato paste and stir.
  • Simmer until thickened for about 10 minutes.
  • Add 1 tsp. Salt and ½ tsp. Pepper to taste.
  • Place the round steak back into the Dutch Oven, covering with the sauce. (Optional: add olives and pepperoncini to the pot for color and an extra twist.)
  • Place the lid on the Dutch Oven and bake at 350 degrees for 1 1/2 hour.
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Rump Roast

Ingredients

  • 3-4 lb. Rump Roast
  • ⅓ cup Almond or Chestnut Flour
  • 1 tsp. Himalayan Salt
  • 1 tsp. Black Pepper
  • 3 tbsp. Avocado or Olive Oil
  • 1 Onion, sliced
  • 1 Green Pepper, sliced
  • 4 Garlic Cloves, minced
  • ½ cup Dry Red Wine
  • ½ tsp. Parsley, chopped
  • ½ tsp. Thyme, chopped
  • 3 Bay leaves

Instructions

  • Preheat the oven to 325 degrees.
  • Add the salt and pepper to the nut flour. Stir to combine.
  • Rub the roast with flour mixture.
  • Using a Dutch Oven, brown the floured roast in the oil on all sides.
  • Once the meat has been browned remove it from the Dutch Oven.
  • In the Dutch Oven saute’ the onions, peppers and garlic. Add the herbs and wine.
  • Add the roast back to the Dutch Oven and baste with the wine mixture.
  • Cover the Dutch Oven and place in the oven.
  • Cook for about 1½ hours or until tender. Best if you’re roast is on the rare side at 135-140 internal temperature.
  • Slice thin and serve with the pan juices.
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Terra Burgers

Ingredients

  • 1 lb. Ground Beef
  • 2 tbsp. Apple Cider Vinegar or Aged Kombucha
  • 2 tbsp. Olive Oil, or Avocado or Walnut Oil
  • ½ tsp. Himalayan Sea Salt
  • ¼ tsp. Black Pepper
  • 1 tsp. Italian Blend Spice Mix
  • ¼ tsp. Onion Powder

Instructions

  • Mix all ingredients in a bowl.
  • Let the beef mixture sit for 20 minutes.
  • Make into patties.
  • Grill or Pan-fry in a cast iron skillet.
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Bone Broth

Ingredients

  • 3-4 Terra Valley Beef Bones (knuckle, joint, or marrow bones)
  • 1-3 tbsp. Apple Cider vinegar
  • 6-10 cups of water to cover the bones
  • Can also add left over vegetables in your refrigerator

Instructions

  • Add all ingredients to a crockpot over low heat.
  • Turn the crockpot on high for 1 hour.
  • After 1 hour turn the crockpot to low and simmer for 24-48 hours.
  • When the broth is ready, take the bones out and strain the liquid into a bowl.
  • Discard the bones or use them for 1 more broth batch.
  • Season the broth with salt and pepper to taste.
  • Broth can be frozen in smaller quantities or store in glass jars in the refrigerator for 1-2 weeks.
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BBQ Arm Roast

Ingredients

  • 1 Arm Roast, cut into thirds
  • ⅓ cup Dry Red Wine
  • 2 tsp. Himalayan Sea Salt
  • 1 tsp. Black Pepper
  • BBQ Sauce*

Instructions

  • Add the first four ingredients to a crockpot.
  • Heat on high for 1 hour and then turn heat to low and roast for another 3-4 hours.
  • When the meat is easy to pull apart, remove it from the crockpot and let it cool.
  • Use the broth later for other recipes requiring beef broth or just sip it as a broth.
  • Shred the beef and add it back to the crockpot or a smaller cooking pot.
  • Add BBQ sauce to the beef and additional salt and pepper if needed, seasoning to taste.